Best 3 Rabbit Porchetta Style Recipes

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Rabbit porchetta style is an aromatic and flavorful recipe that takes inspiration from classic Italian porchetta. It combines juicy rabbit meat with savory herbs, aromatic spices, and crispy skin, making it a delightful dish for any occasion. The preparation process involves carefully deboning and preparing the rabbit, before being stuffed with a fragrant blend of herbs, spices, and occasionally nuts or dried fruits. The stuffed rabbit is then rolled and roasted until it achieves a golden brown crust, ensuring tender meat and a crispy exterior. As you embark on this culinary journey, discover the best recipe to create a mouthwatering rabbit porchetta style that will surely impress your family and friends.

Let's cook with our recipes!

CHEF JOHN'S PORCHETTA



Chef John's Porchetta image

We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 9h45m

Yield 6

Number Of Ingredients 14

1 (2 1/2 pound) boneless pork shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
olive oil
½ anchovy fillet
1 teaspoon red pepper flakes, or to taste
¼ cup white wine vinegar
¼ cup chopped Italian parsley

Steps:

  • Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  • Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  • Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
  • Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  • Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  • Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g

HOLIDAY GARLIC HERB PORCHETTA RECIPE BY TASTY



Holiday Garlic Herb Porchetta Recipe by Tasty image

Need a perfect holiday show-stopping meat entree for Christmas dinner that will feed all your hungry loved ones? For this incredible Porchetta recipe, seasoned pork belly is rubbed with garlic, thyme, rosemary lemon, and fennel seed, then tied around a juicy, tender pork loin. The crispy, puffy skin on the outside makes this porchetta the perfect gift for Christmas; make sure you get some before it's all gone!

Provided by Matthew Johnson

Categories     Dinner

Time 4h

Yield 12 servings

Number Of Ingredients 11

8 lb skin on pork belly
1 cup kosher salt, plus 2 teaspoons kosher salt, divided
½ cup sugar
2 tablespoons fennel seeds
½ cup fresh rosemary
4 lemons lemon zest
⅓ cup fresh thyme
8 cloves garlic
1 teaspoon coarsely ground black pepper
2 ½ lb boneless pork loin, Not tenderloin, trimmed of excess fat
nonstick cooking spray, for greasing

Steps:

  • Set the pork belly on a rimmed baking sheet. Season all over with ½ cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
  • When ready to cook the pork, preheat the oven to 250˚F (120˚C).
  • Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
  • Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
  • To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
  • Spread the garlic-herb paste evenly over the meat side of the pork belly.
  • Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
  • Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 1½ inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
  • Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
  • Add the other ½ cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
  • Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
  • Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
  • Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
  • Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch (1 ¼ cm) thick slices. Serve hot, with pan juices spooned over.
  • Enjoy!

RABBIT, PORCHETTA STYLE



Rabbit, Porchetta Style image

Number Of Ingredients 11

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
salt and freshly ground black pepper
2 tablespoons olive oil
2 ounces Italian bacon (pancetta)
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon fennel seeds
2 or 3 sage leaves
1 bay leaf
1 cup dry white wine
1/2 cup water

Steps:

  • 1 Rinse the rabbit pieces and pat them dry with paper towels. Sprinkle with salt and pepper. 2 In a skillet large enough to hold the rabbit pieces in a single layer, heat the oil over medium heat. Place the pieces in the pan. Scatter the pancetta all around. Cook until the rabbit is browned on one side, about 8 minutes. 3 Turn the rabbit and scatter the garlic, rosemary, fennel, sage, and bay leaf all around. When the rabbit is browned on the second side, after about 7 minutes, add the wine and stir, scraping the bottom of the pan. Simmer the wine for 1 minute. 4 Cook uncovered, turning the meat occasionally, until the rabbit is very tender and coming away from the bone, about 30 minutes. (Add a little water if the pan becomes too dry.) 5 Discard the bay leaf. Transfer the rabbit to a serving platter and serve hot with the pan juices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

### **Rabbit Porchetta-Style: Bringing Rustic Italian Flavors to Your Table** ### **Key Techniques and Essential Ingredients:** - **Porchetta-Style Cooking:** This method, traditionally used for roasting whole pigs, is an excellent way to prepare juicy and flavorful meat. It's all about even cooking and crispy skin. - **Marinating the Rabbit:** A flavorful marinade is essential for infusing the meat with savory flavors. Herbs, spices, and aromatic ingredients like rosemary, sage, fennel, and juniper berries create a fragrant base. Don't forget the salt, which helps season the meat and draws out its natural juices. - **Selecting the Right Rabbit:** Opt for a young, plump, and well-proportional animal for the best results. Look for a fresh, healthy-colored carcass with firm and moist meat. ### **Cooking the Rabbit Porchetta:** - **Laying Out the Rabbit:** Place the marinated meat flat on a cutting board, skin side down. This will make it easier to spread the stuffing and roll the meat. - **Preparing the Stuffing:** A combination of flavorful ingredients like fresh herbs, fennel, carrot, and sausage meat adds succulence and richness to the dish. Customize the stuffing with your favorite ingredients, but ensure everything is finely diced for even distribution. - **Rolling and Tying:** Carefully spread the stuffing over the flattened meat, leaving some space at the top for easy folding. Then, roll the meat tightly, starting from the end opposite the cavity. Use kitchen twine to secure the roll, tying it at regular 1-inch (2.5 cm) or 2-inch (5 cm) increments. - **Rotisserie or Oven Cooking:** Depending on your resources, you can cook the stuffed porchetta either on a rotisserie or in the comfort of your kitchen. If using a rotisserie, maintain a temperature of 325°F (165°C) for approximately 2 hours. For the last 15 minutes, increase the heat to 375°F (190°C) to crisp up the skin. If cooking in an open roasting pan, pre-roast the meat at 325°F (165°C) for 1 hour and 30 minutes before increasing the temperature to 375°F (190°C) for the final 15 minutes. ### **Serving and Accompanying Sides:** - **Aromatic Herbs as Garnish:** A handful of fresh herbs, such as thyme, sage, and oregano, adds a vibrant pop of color and aroma to the dish. - **Pairing with Vegetables:** Roasted seasonal root or leafy green veggies offer a nutritious and visually appealing accompaniment. - **Flavorful Sauce:** A simple pan jus, made from the roasting juices of the porchetta, further enhances the flavors of the dish. - **Wine Pairing:** A dry, white wine, like an Italian Pinot Grigio or a light red wine like a Barbera, will beautifully balance the fattiness of the porchetta.

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